Simple and delicious, happy cooking!
Recipe: Total time 30–45 minutes
Yield: 8 pieces
1 litre Water
1/4 cup Mayonnaise
1+1/2 tsp Dijon Mustard
Pinch Smoked Paprika
Salt and pepper to taste
Chives and dill pickle for garnish, chopped
Add the water to a small pot and bring it to a boil with a splash of vinegar and a pinch of salt.
Drop the eggs in the boiling water, turn it down to a simmer and set a timer for 12 minutes.
Once the eggs are done take them out of the boiling water and immediately into an ice bath to cool.
Peel the eggs cut them in half and carefully remove the yolk.
Press the yolks through a fine-mesh strainer into a mixing bowl.
Add the mayonnaise, mustard, paprika, salt and pepper to the yolks and whisk until smooth.
Fill the egg whites with the yolk mixture using a piping bag and garnish the top with julienned pickle and sliced chives.